Invoice Chef in Vietnam Ho Chi Minh City –Free Word Template Download with AI
128 Nguyen Hue Boulevard, District 1
Vietnam Ho Chi Minh City, 700000
Tax Code: 0312345678
Email: [email protected] | Tel: +84 28 3822 4567
Bill To
The Grand Saigon Hotel & Resort
68 Le Loi Street, District 1
Vietnam Ho Chi Minh City, 700000
Attn: Mr. Tran Van Minh – F&B Director
Tax Code: 0309876543
Email: [email protected]
Prepared By
Chef Laurent Dubois
Executive Chef & Culinary Consultant
Specialization: French-Vietnamese Fusion Cuisine
Based in: Vietnam Ho Chi Minh City
Contract Ref: CHEF-HCM-2025-003
License No: VN-CUL-2024-1187
| # | Description of Chef Services | Duration / Qty | Unit Price (VND) | Amount (VND) |
|---|---|---|---|---|
| 1 | Executive Chef on-site management for the main dining restaurant "Maison Saigon" – daily menu planning, kitchen supervision, and quality control in Vietnam Ho Chi Minh City | 22 working days | 8,500,000 | 187,000,000 |
| 2 | Chef-led tasting menu development (12-course French-Vietnamese fusion) for the hotel's anniversary gala event | 1 event package | 45,000,000 | 45,000,000 |
| 3 | Staff training sessions for 15 kitchen personnel – knife skills, plating techniques, and food safety protocols per Vietnam Ho Chi Minh City health regulations | 6 sessions (4 hrs each) | 3,200,000 | 19,200,000 |
| 4 | Menu engineering and cost analysis for the Chef's seasonal spring/summer menu transition, including supplier negotiation in the Ben Thanh and Binh An markets | 1 comprehensive report | 12,000,000 | 12,000,000 |
| 5 | Private Chef consultation for VIP guest dining experience – bespoke menu creation and live cooking demonstration for 8 guests | 2 evenings | 15,000,000 | 30,000,000 |
| 6 | Food safety and HACCP compliance audit preparation – ensuring the kitchen meets all Vietnam Ho Chi Minh City Department of Health inspection standards | 1 full audit cycle | 8,000,000 | 8,000,000 |
| 7 | Travel and accommodation allowance for the Chef residing and working in Vietnam Ho Chi Minh City during the contract period | 30 days | 2,500,000 | 75,000,000 |
| Subtotal | 376,200,000 VND |
| VAT (10%) | 37,620,000 VND |
| Service Fee (5%) | 18,810,000 VND |
| Grand Total | 432,630,000 VND |
Payment Terms & Conditions
- This Invoice must be settled in full within 15 calendar days from the date of issue (30 June 2025) via bank transfer to the account specified below.
- Bank: Vietcombank – Ho Chi Minh City Branch | Account Name: Saigon Culinary Excellence Co., Ltd. | Account No: 0091001234567 | SWIFT: BFTVVNVX
- Late payments shall incur a penalty of 0.05% per day as per Vietnamese commercial law applicable in Vietnam Ho Chi Minh City.
- All Chef services rendered under this Invoice are subject to the Master Service Agreement dated 01 May 2025 between both parties.
- Any disputes arising from this Invoice shall be resolved through arbitration in Vietnam Ho Chi Minh City under the Vietnam International Arbitration Centre (VIAC).
Additional Notes
This Invoice covers all Chef services provided by Chef Laurent Dubois during the month of June 2025 at The Grand Saigon Hotel & Resort, located in the heart of Vietnam Ho Chi Minh City. The Chef's expertise in blending traditional French culinary techniques with authentic Vietnamese ingredients has been instrumental in elevating the restaurant's reputation and guest satisfaction scores. All services were performed in compliance with local labor laws, food safety regulations, and hospitality standards enforced by the Vietnam Ho Chi Minh City People's Committee. The Chef confirms that all ingredients sourced from local markets in Vietnam Ho Chi Minh City met the required quality and safety thresholds. This Invoice is valid for 90 days from the date of issue. Please retain this document for your accounting records and tax reporting purposes in accordance with Vietnamese fiscal regulations.
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